RATATOUILLE WITH BULGUR (250 G) AND CUTLETS (100 G)

RatingDifficultyBeginner
Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins
 1 tbsp Vegetable broth
 ¼ Onion
 60 g Zucchini
 15 g Frozen corn
 1 tsp Parsley
 50 g Tofy
 1 tbsp Breadcrumbs (whole wheat)
 70 g Eggplant
 70 g Zucchini
 60 g Tomatoes
 25 g Bulgur
 20 g Parsley, dill, arugula, cilantro
 1 tsp Olive oil
 Lemon juicetaste
  Salt taste
 Peppertaste
Cutlets:
1

Preheat the oven to 200 ° C;

2

In a large frying pan over medium heat, passer the onions, grated zucchini, corn and parsley in the vegetable broth until the onions become transparent;

3

In a separate bowl, combine the crumbled / grated tofu (previously draining the liquid from it), mayonnaise and sea salt. Mix well;

4

While stirring, add the vegetables to the tofu mixture. Pour in breadcrumbs.

5

Blind the cutlets with a thickness of 1.3 cm and place on a non-stick pan. Sprinkle paprika on top. Bake for 25 - 30 Minutes until the patties are brownish-golden and firm in the center.

6

Cool before serving.

Ratatouille with porridge:
7

Finely chop the half of the greens and combine with the butter;

8

Eggplant, zucchini and tomato cut into rings. Lubricate in a sauce of oil and herbs, put in the baking dish rings of eggplant / zucchini / tomato one by one and put in a preheated oven to 200C for 15 Minutes;

9

Sprinkle the finished ratatouille with the remaining fresh herbs. Serve with porridge and meatballs.

Ingredients

 1 tbsp Vegetable broth
 ¼ Onion
 60 g Zucchini
 15 g Frozen corn
 1 tsp Parsley
 50 g Tofy
 1 tbsp Breadcrumbs (whole wheat)
 70 g Eggplant
 70 g Zucchini
 60 g Tomatoes
 25 g Bulgur
 20 g Parsley, dill, arugula, cilantro
 1 tsp Olive oil
 Lemon juicetaste
  Salt taste
 Peppertaste

Directions

Cutlets:
1

Preheat the oven to 200 ° C;

2

In a large frying pan over medium heat, passer the onions, grated zucchini, corn and parsley in the vegetable broth until the onions become transparent;

3

In a separate bowl, combine the crumbled / grated tofu (previously draining the liquid from it), mayonnaise and sea salt. Mix well;

4

While stirring, add the vegetables to the tofu mixture. Pour in breadcrumbs.

5

Blind the cutlets with a thickness of 1.3 cm and place on a non-stick pan. Sprinkle paprika on top. Bake for 25 - 30 Minutes until the patties are brownish-golden and firm in the center.

6

Cool before serving.

Ratatouille with porridge:
7

Finely chop the half of the greens and combine with the butter;

8

Eggplant, zucchini and tomato cut into rings. Lubricate in a sauce of oil and herbs, put in the baking dish rings of eggplant / zucchini / tomato one by one and put in a preheated oven to 200C for 15 Minutes;

9

Sprinkle the finished ratatouille with the remaining fresh herbs. Serve with porridge and meatballs.

RATATOUILLE WITH BULGUR (250 G) AND CUTLETS (100 G)

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